salted caramel filled brownie bites with whipped chocolate ganache

salted caramel filled brownie bites with whipped chocolate ganache

I know everyone knows that tub of brownies that is inevitably placed in your path at the grocery store on the way out. You know the one. The one that you proceed to eat a couple at a time, because they’re mini, only to find that you’ve eaten the whole tub. That can’t be just me, right? I’m definitely guilty of a good old fashioned brownie massacre. This is why we make them mini, so that you don’t feel guilty when you eat them all. In any case, these are sexy versions of the grocery store brownie bites that are so damn easy to put together. A simple brownie batter with store bought sea salt caramels pressed into the center and a “frosting”, for lack of a better term, that is so rich and only 3 ingredients. These little guys are perfect for your Valentine’s Day dessert or your next party!

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I’m a huge lover of chocolate as it is, but especially at this time of year I cannot help myself. I hope you guys enjoy these as much as I did. Some things to note:

- I baked these in silicone molds for easy release, I linked the product below. You can use a regular metal mini muffin pan, just grease it really well before pouring the batter in. Make sure to let the brownies cool completely before removing.

- Make sure the brownies are totally cool before throwing the ganache on top or they will melt the ganache into a messy puddle.

- Use a store bought caramel that you like. I personally opted for Trader Joe’s sea salt caramels but I linked another great option below. Shoot for a longer caramel, rather than a square shape, so that when you cut it in half you have two tiny squares which will fit in the brownies much better.

Happy baking!

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Products I used in this recipe:

Yield: 12 brownie bites

salted caramel filled brownie bites with whipped chocolate ganache

prep time: 10 minscook time: 20 minstotal time: 30 mins


  • 6 tablespoons (3/4 stick) unsalted butter, diced
  • 3 oz. bittersweet chocolate, chopped
  • 1/3 cup nutella
  • 2 eggs
  • 1/2 cup sugar
  • 3/4 cup all purpose flour
  • 3 tablespoons dutch processed cocoa powder
  • pinch of salt
  • 6 sea salt caramels, cut in half
Whipped Chocolate Ganache
  • 8 oz dark chocolate, chopped
  • 1 1/4 cup heavy cream
  • 1 teaspoon vanilla extract 
  • flaky sea salt, for sprinkling


  1. To make the brownie bites: In a medium saucepan over very low heat, melt the chocolate and butter together until smooth. Stir in nutella and set aside. 
  2. Preheat an oven to 350 degrees F. Sift flour, salt and cocoa powder together in a small bowl and set aside. In a mixing bowl, whisk together eggs and sugar until frothy. Fold in the melted chocolate mixture. Fold in the flour mix until just combined. Divide batter among a greased mini-muffin pan (I used silicon for easy release), filling each cavity about 3/4 full. Press a piece of caramel into the center of each brownie. Bake for 15 minutes, until brownies have puffed slightly. Cool completely before removing from the pan. 
  3. To make ganache: In a small saucepan, heat cream and vanilla until barely simmering and remove from the heat. Place chopped chocolate in a heat proof bowl. Pour cream over the chocolate and let sit for 5 minutes. Stir until smooth. Transfer the whole bowl to the fridge and chill ganache; stir every 5 minutes until mixture is cool to the touch. Remove bowl from refrigerator; whip ganache with a wire whisk until it just barely begins to hold its shape and is slightly lighter in color. Do not overwhip, or mixture will become grainy. Ganache will keep thickening after you stop whisking. Use immediately. Place ganache in a piping bag with a star tip and pipe onto cooled brownie bites. Sprinkle lightly with flaky sea salt. 
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